One-Pan Sticky Orange Chicken and Broccoli

This one-pan sticky orange chicken and broccoli is the answer to your weeknight dinner struggles. It's a complete meal cooked in a single skillet, with tender chicken, crisp-tender broccoli, and a glossy, sweet-tangy orange sauce that clings to every bite. Ready in about 30 minutes, it's a lifesaver for busy evenings when you want something homemade and satisfying without the mountain of dishes.

If you're looking for a winter skillet dinner that feels a little special but is still totally doable on a Tuesday, this is it. The sauce uses simple pantry ingredients like orange juice, soy sauce, and honey, so you probably have everything you need right now. Plus, cooking everything in one pan means less cleanup and more time to relax with your family.

This sticky orange chicken is also a great way to sneak in some veggies. The broccoli gets perfectly tender from the steam created in the skillet, and it soaks up all that delicious sauce. Even picky eaters will be coming back for seconds.

Why You'll Love This Recipe

• One pan, minimal cleanup: Everything cooks in a single skillet, so you spend less time washing dishes and more time enjoying your meal.
• Ready in 30 minutes: From start to finish, this recipe fits perfectly into a busy weeknight schedule.
• Family-approved flavor: The sweet and tangy orange sauce is a hit with both kids and adults. It's like takeout, but better and healthier.
• Uses pantry staples: No need for exotic ingredients. You probably already have orange juice, soy sauce, honey, and garlic in your kitchen.
• Includes vegetables: Broccoli adds color, nutrition, and texture. It's an easy way to get your family to eat their greens.
• Beginner-friendly: If you can stir and pour, you can make this recipe. Simple steps and clear instructions make it foolproof.
• Versatile: Serve over rice, noodles, or even quinoa. You can also swap the broccoli for other vegetables.
• Great for meal prep: Leftovers reheat beautifully, so you can make a double batch for lunches.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts), cut into bite-sized pieces
• 2 tablespoons cornstarch (for coating the chicken)
• 1 tablespoon vegetable oil (or any neutral oil)
• 3 cups broccoli florets (about 1 medium head)
• 3 cloves garlic, minced
• 1/2 cup fresh orange juice (from about 2 oranges)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons honey (or maple syrup)
• 2 tablespoons rice vinegar (or apple cider vinegar)
• 1 tablespoon orange zest (from about 1 orange)
• 1 teaspoon sesame oil (optional, for flavor)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
• Sesame seeds and sliced green onions, for garnish

Optional Substitutions

• Chicken thighs: Use boneless, skinless chicken thighs for a juicier result. No need to change cooking time.
• Broccoli substitute: Cauliflower, snap peas, or bell peppers work well. Adjust cooking time as needed.
• Soy sauce alternative: Coconut aminos or tamari for gluten-free; both work 1:1.
• Honey substitute: Maple syrup or agave nectar for a vegan option. The flavor will be slightly different.
• Orange juice: Bottled orange juice is fine, but fresh gives the best flavor. Avoid juice with added sugar.
• Cornstarch: Arrowroot powder or potato starch can be used for coating and thickening.
• Rice vinegar: Apple cider vinegar or white wine vinegar are good substitutes.
• Vegetable oil: Avocado oil, canola oil, or grapeseed oil all work.

Instructions

1. In a medium bowl, toss the chicken pieces with 2 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
2. Heat the vegetable oil in a large skillet (12-inch) over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and cook undisturbed for 3-4 minutes, until golden brown on the bottom. Flip and cook another 2-3 minutes, until cooked through (internal temperature 165°F). Transfer chicken to a plate.
3. In the same skillet, add the broccoli florets and 2 tablespoons water. Cover and cook over medium heat for 2-3 minutes, until bright green and slightly tender. Uncover and cook 1 minute to evaporate excess water. Remove broccoli to the plate with chicken.
4. Reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant.
5. In a small bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, orange zest, and sesame oil. Pour the mixture into the skillet.
6. Bring the sauce to a simmer. In a small bowl, stir together the cornstarch and water slurry, then pour it into the sauce while stirring constantly. Cook for 1-2 minutes, until the sauce thickens enough to coat the back of a spoon.
7. Return the chicken and broccoli to the skillet. Toss to coat in the sauce and heat through, about 1-2 minutes.
8. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or noodles.

Pro Tips

• Don't overcrowd the pan when browning the chicken. Cooking in batches ensures a nice golden crust instead of steaming.
• Use a large skillet (at least 12 inches) to give everything room. A nonstick or well-seasoned cast iron works great.
• Cut chicken pieces uniformly for even cooking. Aim for 1-inch cubes.
• Taste the sauce before adding the slurry. Adjust sweetness or saltiness to your liking.
• Add the slurry slowly and stir constantly to avoid lumps. You may not need all of it; stop when the sauce reaches your desired thickness.
• For extra sticky sauce, let it simmer a bit longer after adding the slurry.
• Toast sesame seeds in a dry pan over medium heat for 1-2 minutes for more flavor.
• If using frozen broccoli, thaw and pat dry first to avoid excess water.
• To make it spicier, add 1/4 teaspoon red pepper flakes or a drizzle of sriracha to the sauce.
• Prep all ingredients before starting. This recipe comes together quickly, so mise en place is key.

Variations and Substitutions

• Orange Chicken with Bell Peppers: Add sliced bell peppers along with the broccoli for extra color and crunch.
• Spicy Orange Chicken: Add 1 teaspoon sriracha or 1/2 teaspoon red pepper flakes to the sauce for heat.
• Garlic Ginger Orange Chicken: Add 1 teaspoon grated fresh ginger with the garlic for a warmer flavor profile.
• Vegetarian Version: Swap chicken for firm tofu or chickpeas. Toss tofu in cornstarch and pan-fry until crispy before adding sauce.
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles. The sauce is naturally low-carb.
• Extra Veggie Packed: Add shredded carrots, snow peas, or bok choy when you add the broccoli.
• Orange Chicken Stir-Fry: Cook all vegetables first, then remove; cook chicken; then combine with sauce for a classic stir-fry method.
• Gluten-Free: Use tamari or coconut aminos and ensure your cornstarch is gluten-free (most are).

Storage and Reheating

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld even more the next day.

Freezer

This recipe freezes well for up to 3 months. Place cooled leftovers in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through. Microwave in 30-second bursts, stirring in between. Avoid overheating, which can make the chicken dry.

FAQ

Can I use bone-in chicken? Bone-in chicken will take longer to cook and may not cook evenly in a skillet. Stick to boneless for this quick recipe.

Can I use orange marmalade instead of honey and orange juice? Yes! Use 1/3 cup orange marmalade and reduce the orange juice to 1/4 cup. Adjust sweetness to taste.

How do I prevent the sauce from being too thin? Make sure to use the cornstarch slurry and let it simmer until thickened. If still thin, mix another teaspoon cornstarch with water and add.

Can I make this dairy-free? Yes, this recipe is already dairy-free.

Is this recipe gluten-free? Use tamari or coconut aminos instead of soy sauce, and check that your cornstarch is gluten-free. Most cornstarch is, but double-check the label.

Can I double this recipe? Absolutely, but you may need to cook the chicken in batches to avoid overcrowding. Use a larger pan if possible.

What can I serve with this orange chicken? Steamed jasmine rice, brown rice, quinoa, or lo mein noodles are great. A simple cucumber salad or steamed edamame makes a nice side.

Can I use a different vegetable? Sure! Try cauliflower, asparagus, or snap peas. Adjust cooking time so they are tender-crisp.

How do I know when the chicken is cooked? Use a meat thermometer; chicken is done at 165°F. Or cut into a piece to check it's no longer pink inside.

Can I prep this ahead? You can chop the chicken and broccoli, and mix the sauce up to a day ahead. Store in the fridge. Cook when ready.

Why does my sauce taste bitter? Overcooking the garlic or burning the sauce can cause bitterness. Cook garlic just until fragrant and keep heat moderate.